Lonely Planet

"Favorites include the trilogy of cemitas (a style of sandwich/burger unique to Puebla)."

Animal Gourmet

"This cemita is a delight."

Melissa Kravitz

"They serve different types of moles and you can’t go wrong with any one of them, but like any good Pueblano, I would recommend the Mole Poblano, my favorite type of mole."

Katie Chang

"Where to Find the Best Mole Poblano in Puebla, Mexico: El Mural de los Poblanos - Since 2010, executive chef Liz Galicia—who’s spent years researching traditional Pueblan cooking methods and ingredients—has been feeding the masses with her beloved mole poblano, of which the recipe is closely guarded."

Trazee Travel

"I highly recommend diving into the mole poblano. That is what the restaurant is famous for, after all."

Bertha Herrera

"If you want to try an excellent chili en nogada, El Mural de los Poblanos restaurant is the right place."

Diario de México

"This is our favorite Chile en nogada, year after year. Here Chef Liz Galicia prepares a traditional recipe with a semi-sweet nogada that has pieces of chopped nuts. We suggest you pair it with a sparkling pink wine. The ingredients come from small producers in the region of Calpan, they only buy those planted in the open and pay a fair price for them."

Copas y corchos

"The Mural de los Poblanos nogada is slightly "rough" but delicious, full of flavor in every bite and with great balance between salty and sweet."

Jesús Alonso

"El Mural de los Poblanos, there you will see the best nogada. During July, August and September this typical dish of the Puebla gastronomy is served, and it really is a gastronomic experience of Puebla."

Guillermo Villarreal

"The Chiles en Nogada of El Mural de los Poblanos has a very interesting factor, the Nogada has very small pieces of Castilla ground walnut that gives it a spectacular crunchy touch. The Nogada has a perfect balance and in each bite you can feel the freshness of its ingredients."